 |
Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 10 |
|
A very light, easy, and refreshing dessert that makes a wonderful presentation (doesn't last long, though!) I have made it several times for Thanksgiving, and for summer picnics. The contrasting flavors and textures make this a very unique and tasty dessert. Prep. time includes refrigeration time. Ingredients:
2 cups boiling water |
1 -2 package cranberry jell-o gelatin |
1 cup cold water |
2 cups cold milk |
2 packages instant vanilla pudding |
1/2 teaspoon ground cinnamon |
1 (8 ounce) container cool whip, thawed |
1 (12 ounce) loaf entenmann's all-butter pound cake or 1 (12 ounce) package angel food cake, cubed (if you want to make it lower fat) |
1 (11 ounce) can mandarin orange segments, drained |
Directions:
1. In medium bowl, stir boiling water into gelatin until completely dissolved.
2. Stir in cold water.
3. Pour into 13x9 inch pan and refrigerate 3 hours or until firm.
4. Cut gelatin into 1/2 inch cubes.
5. Pour milk into large bowl and add pudding mixes and cinnamon.
6. Beat with wire whisk or mixer 1 minute.
7. Let stand 5 minutes or until thickened.
8. Gently stir in 2 cup of the whipped topping until smooth.
9. Reserve 1 cup of the gelatin cubes; set aside.
10. Layer half of the remaining gelatin cubes and half of cake cubes, oranges, and pudding in 3 quart serving bowl.
11. Repeat layers.
12. Top with reserved gelatin cubes.
13. Refrigerate 1 hour or until ready to serve.
14. Garnish with remaining whipped topping.
15. Store leftovers in refrigerator.
|
|